A certain English bear isn't the only one that enjoys orange marmalade. And to be fair, he has absolutely every right to enjoy such a wonderful fruity spread. I would like to imagine that if the opportunity presented itself this alternative recipe would be given two paws up. Unfortunately the only downside here is the sugar content. You can of course cut down on the amount you add but it will result in a less congealed and slightly more bitter jam. There is of course always a work around (less rind, less water, or a thickening agent) but that is for another time.
Clementine Kumquat Marmalade
“Because orange just isn't good enough”
Prep Time: 15 minutes Total Time: 1-1/2 hour Servings: 16
3/4 pound clementines
1/4 pound kumquats
3 cups water
4 cups granulated sugar
1. Using a serrated knife, slice the clementines and kumquats into 1/8-inch slices. Stack the orange slices and cut them into quarters, then rough chop them into smaller pieces. Transfer the oranges into large pot and add the water.
2. Set over high heat and bring to a boil. Once boiling, reduce the heat to maintain a rapid simmer and cook, stirring frequently, for 40 minutes or until the fruit is very soft.
3. Increase the heat under the orange mixture to return to full boil. Add the sugar and stir the mixture continually, until it reaches 222°F, approximately 15 to 20 minutes. Be careful it does not boil over. Remove from heat and cool.